Lightened Up Scalloped Potatoes

by Pamela

Lightened Up Scalloped Potatoes

What’s not to love about scalloped potatoes? They’re a total comfort food that can be served with just about anything. These scalloped potatoes have a little secret though…they’ve been lightened up so you can alleviate a little bit of that guilt you might normally feel after eating that creamy, cheesy side dish.

I love scalloped potatoes, but I don’t eat them that often because I don’t like having to work out that much to burn them off. It’s all a give and take with me. But these scalloped potatoes have the benefit of being delicious and not requiring the treadmill burn that the usual recipe would have.

Lightened up scalloped potatoes with all the creamy cheesy goodness

How did I lighten these potatoes up without giving up all that creamy, cheesy flavor? Flour and chicken stock. I know that sounds like a weird combination, but it really works.

Instead of only using cheese to thicken up the scalloped potatoes, I made a roux with the flour. A roux is just cooking equal parts fat (in this case, butter) with flour and cooking it to a nice golden brown (which gives you a nutty flavor…not a flavor of icky plain flour). Then instead of using all that heavy cream or milk, I used a bit of half and half and more chicken stock. So these still aren’t dairy free, but they’re lower in fat and calories than your usual scalloped potato recipe.

Lightened up scalloped potatoes with all the creamy cheesy goodness

I was still pretty generous with the cheese. I mean, how could I not be? That would just be wrong. But got the savings elsewhere in the recipe.

Make up a batch of these lightened up scalloped potatoes with your next roast or chicken and see if you can tell the difference.

Lightened Up Scalloped Potatoes
Prep time
Cook time
Total time
This scalloped potatoes recipe is creamy, cheesy, and delicious but a little lighter with a couple of easy tricks.
Recipe type: Side Dish
Cuisine: American
Serves: 6-8
  • 2 tablespoons butter
  • 1 small brown/yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • ½ cup half and half
  • 1½ cups chicken stock
  • kosher salt
  • freshly ground black pepper
  • 3 pounds russet potatoes, sliced ⅛" thick (peeled or unpeeled)
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon fresh thyme leaves (optional)
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Melt butter and saute onions and garlic until onions are soft and translucent.
  3. Stir in flour and cook until it turns a light golden color.
  4. Add half and half and stock to onions and stir to combine.
  5. Add salt and pepper to taste. Continuing cooking, and stirring, until mixture thickens up.
  6. Lightly butter the bottom and sides of an 8"x8" baking pan.
  7. Layer half of the potatoes on the bottom of the pan.
  8. Top with half of the sauce and ¾ of the cheeses.
  9. Layer in the remaining potato slices, pour over the remaining sauce and sprinkle the top with the remaining cheese.
  10. Cover pan with foil and slide into the oven for 45 minutes.
  11. Remove the foil and bake for another 20-30 minutes until the sauce is bubbly and potatoes are cooked through (they should pierce easily with a fork).
  12. Remove from oven and sprinkle with thyme.
  13. Let sit for 20 minutes before serving. This allows more of the liquid to be absorbed back into the potatoes.


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April @ Girl Gone Gourmet November 30, 2015 at 3:14 pm

Very sneaky! I bet they’re still rich and delicious despite cutting back on the cheese –

Pamela December 1, 2015 at 6:15 pm

April, they’re still rich and creamy. No one misses all that cream and the cheese still seems to be a good amount for everyone.

Maureen | Orgasmic Chef November 30, 2015 at 3:45 am

Few things get my attention like potatoes and especially scalloped potatoes. I love that these are lighter without the sacrifice of flavor and richness.

sippitysup November 29, 2015 at 9:44 am

Lighter yes, but just rich enough. GREG

Pamela November 29, 2015 at 3:42 pm

That’s exactly it Greg, lighter but still rich in flavor.

Noble November 27, 2015 at 11:10 am

I am going to have to make a list of stuff I think I would really like next time I get there, this would go good w/BBQ or Steak and then some of those great deserts.

Pamela November 29, 2015 at 3:42 pm

We’ll have to see about that list.

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